Your posts are so interesting! 🙂
I have a question on baking Milchbrötchen.
Do I have to use 250g high grade wheat flour?
Can I just use 750g(250+500)of plain wheat flour?
Hello Luisa,
sure you can use all normal wheat flour, but the dough will not develop as much gluten and the rolls will not be as soft. You can compensate this with a longer resting time and 2-3 more folds of the dough.
Give it a try and I would love to see your results, so keep posting 🙂 …
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I look forward to brand new updates and will share this site with my
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It’s a pity you don’t have a donate button! I’d
certainly donate to this brilliant blog! I guess for now i’ll settle for book-marking
and adding your RSS feed to my Google account. I look forward
to fresh updates and will share this blog with
my Facebook group. Chat soon!
I had these when I was in Germany and I absolutely LOVED them. They don’t have them here in America. We have some marshmallow cookies that look similar, but they suck.
Thank you so much for sharing this recipe. I will definitely be giving these a try.
I came upon your Utube re baking German rolls by accident; I am so glad that I did. I followed your advice and recipe and my rolls turned out magnificent. They are as good as I remember them to be in Germany (and they are good).
I intend following your various offerings and look forward to many enjoyable meals.
What is high grade flour? Is it a high protein flour such as bread flour?
I’ve been looking for a recipe for milchbroetchen and will be making them today with all purpose and bread flour.
Great to her they turned out nice.
Here in New Zealand the flour is named High Grade Flour but in other areas it is called High Gluten Flour. The recipe works fine with Bread Flour as well.
In Germany it is called Type 1050. How that translates is described here: http://www.germanfoodguide.com/flours.cfm.
Can you post a picture of your buns?
Thanks for the recipe, they turned out great! I did use bread flour and wheat flour instead of rye (I didn’t have any) but super anyway! I’ll be sure to make again.
0 thoughts
Your posts are so interesting! 🙂
I have a question on baking Milchbrötchen.
Do I have to use 250g high grade wheat flour?
Can I just use 750g(250+500)of plain wheat flour?
Hello Luisa,
sure you can use all normal wheat flour, but the dough will not develop as much gluten and the rolls will not be as soft. You can compensate this with a longer resting time and 2-3 more folds of the dough.
Give it a try and I would love to see your results, so keep posting 🙂 …
I’ve been exploring for a bit for any high-quality
articles or blog posts on this sort of area .
Exploring in Yahoo I at last stumbled upon this
site. Reading this info So i am happy to convey that I have an incredibly
excellent uncanny feeling I discovered exactly what I needed.
I so much unquestionably will make certain to do not fail to remember this website and provides it a look on a constant basis.
Great blog you have got here.. It’s hard to find excellent writing like yours these days.
I honestly appreciate individuals like you!
Take care!!
It’s a pity you don’t have a donate button! I’d without a doubt donate to this fantastic blog!
I suppose for now i’ll settle for book-marking and adding your RSS feed to my Google account.
I look forward to brand new updates and will share this site with my
Facebook group. Talk soon!
It’s a pity you don’t have a donate button! I’d
certainly donate to this brilliant blog! I guess for now i’ll settle for book-marking
and adding your RSS feed to my Google account. I look forward
to fresh updates and will share this blog with
my Facebook group. Chat soon!
I had these when I was in Germany and I absolutely LOVED them. They don’t have them here in America. We have some marshmallow cookies that look similar, but they suck.
Thank you so much for sharing this recipe. I will definitely be giving these a try.
I’m so excited
I came upon your Utube re baking German rolls by accident; I am so glad that I did. I followed your advice and recipe and my rolls turned out magnificent. They are as good as I remember them to be in Germany (and they are good).
I intend following your various offerings and look forward to many enjoyable meals.
Thank you very much.
My mother in law made this but put lemon zest in the batter. Loved it!!
What is high grade flour? Is it a high protein flour such as bread flour?
I’ve been looking for a recipe for milchbroetchen and will be making them today with all purpose and bread flour.
I made these today, used bread four and regular ap flour. They turned out great!
Great to her they turned out nice.
Here in New Zealand the flour is named High Grade Flour but in other areas it is called High Gluten Flour. The recipe works fine with Bread Flour as well.
In Germany it is called Type 1050. How that translates is described here: http://www.germanfoodguide.com/flours.cfm.
Can you post a picture of your buns?
I did take a picture but don’t know how to attach it. Suggestions?
Thank you for this recipe, it sounds awesome and looks like from everything I have found until now I will use this one.
My only question is how much does this last if kept in the fridge?
You can keep it for 2 weeks in the fridge. As it is not preserved using a high temperature I would not keep it for too long.
Can you post the recipe? The proportions are a little heard to hear in the video. Thanks!
I added the recipe to the post. Thanks for coming back, I lost track of adding it.
Thanks for the recipe, they turned out great! I did use bread flour and wheat flour instead of rye (I didn’t have any) but super anyway! I’ll be sure to make again.
Do you have a recipe for Brötchen? I think I am getting it right. A German breakfast bread? I can’t find it anywhere….